Saga Bordeaux Red
Charlotte
Suggested by Diane Flamand, Oenologist of the Collection range
Ingredients
- 1 bag of Reims biscuits (sponge fingers)
- 300 g cherries
- 100 g dark chocolate
- 80 g butter
- 50 g castor sugar
- 1 egg white
- 2 long (Javanese) peppercorns
- 1 vanilla pod
- 1 cinnamon stick
For 4 persons Preparation time: 30 min | Cooking time: 1 heure
Melt the chocolate in a bain-marie with the roughly crushed pepper and the butter cut in small pieces until the mixture is completely smooth. Set aside to cool. Beat the egg white and when it begins to firm add half of the sugar and fold in the chocolate mixture carefully.
Put four circular moulds on four serving plates, place the Reims biscuits inside the circles (cut them to size if necessary) and then add the chocolate mousse. Place in the fridge for at least an hour.
Wash the cherries and remove stems and stones. Place them in a pan with the vanilla and cinnamon, sprinkle over the rest of the sugar, cook for 5 minutes over a high heat, stirring constantly.
At the last minute, add the warm cherries to the charlottes. Remove the circles and serve immediately.
Serve with a young Saga Bordeaux Red
